“Modern Potluck: Beautiful Food to Share”, by Kristin Donnelly, offers all the fun of traditional potluck dinners, but there are many new recipes and some updated versions of longtime favorites

Modern Potluck: Beautiful Food to Share   by Kristin Donnelly

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Modern Potluck is a cookbook and guide for today’s potluckers that delivers Instagram-worthy dishes packed with exciting, bold flavors. These 100 make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. With beautiful color photographs and lots of practical information such as how to pack foods to travel, Modern Potluck is the ultimate book for gathering friends and family around an abundant, delicious meal.


MY REVIEW:  Remember how much fun potluck dinners are? Everyone cooks up their favorite recipe, their “specialty”, and then everybody eats too much because they want to try everything on the table. There’s usually little dibs and dabs of this and that leftover in dishes scattered here and there, and you can easily spot the winners of the taste test—the pans are scraped clean. “Modern Potluck: Beautiful Food to Share”, by Kristin Donnelly, offers all the fun of traditional potluck dinners, but there are many new recipes and some updated versions of longtime favorites. I love the size and format of this book. It’s easy to hold, and the pages lay flat. The richly-hued, soft-focus photos add casual warmth and a relaxed atmosphere to the text. The 100 or so recipes cover a wide range of dietary and lifestyle requisites, and there is something here for everyone. Here is a sampler of the recipes that I would enjoy at any potluck dinner: “Sweet-Spicy-Salty Snack Mix”; “Deviled Eggs for Every Season”; “Apple-Ginger-Bourbon Cocktail”; “Riesling Punch”; “Middle Eastern Seven-Layer Salad”; “Chinese Chicken Salad”; “Cornmeal-Crusted Oven-Fried Chicken”; “Rosemary-Garlic Brined Pork Loin”; “Beef and Root Vegetable Stew”; “Many Bean Salad”; “Cucumber Salad with Creamy Poppy Seed Dressing”; “Red Cabbage Slaw with Pickles and Caraway”; “Slow-Cooked Smoky and Savory Greens”; “Asparagus Quiche with Rye Crust”; “Caramelized Onion, Gouda, and Pecan Scones”; “Strawberry Jam Cheesecake Bars with Buckwheat-Almond Crust”; “Applesauce Chocolate Chip Bundt Cake”; “Bourbon-Pecan Cake with Chocolate Chunks”; and “Vanilla-Spiced Cranberry Jam”. The gorgeous cover dish is “Spice-Roasted Carrots with Lentils”. Gather friends and family and share the best from your kitchen and let them bring their own best-loved recipes. Try everything on the table and eat too much.

Book Copy Gratis Clarkson Potter Publishers via Blogging for Books 
 

Kristin Donnelly

cookbook author, food and wine writer, recipe developer 

http://www.kristindonnelly.com/